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Grapefruit Granita

Yield: 4 to 6 servings


  • 2 1/2 cup fresh pink or ruby grapefruit juice, at room temperature
  • 1 cup boiling water
  • 33/100 cup superfine sugar
  • 33/100 sprig Mint sprigs


Baking Directions:

Combine juice, water and sugar in bowl and whisk until the sugar has dissolved.

Pour liquid into a 13 by 9-inch baking pan.

Freeze until hard, about 3 to 4 hours.

Serving Directions:

To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls.

Garnish with small sprigs of fresh mint.


This is probably the easiest dessert in my whole repertoire, but it may also be one of the most perfect.

It's bright, clean and refreshing flavor is a welcome ending to any meal.

When I serve it in a small wide-mouthed glass and top it with a little sprig of mint, it looks really beautiful.

You can make this a couple of days in advance but then you'll want to cover it well with Saran Wrap so it doesn't absorb any freezer flavor.

Prep Time: 5 minutesInactive Prep Time: 4 hoursEase of preparation: easy